📝 About This Recipe
Originating from the Hilo hillsides of Hawaii, the Loco Moco is the undisputed king of Pacific comfort food. This soul-satisfying bowl layers a bed of fluffy white rice with a juicy, seared ground beef patty, all smothered in a rich, silken brown gravy and topped with a crisp-edged sunny-side-up egg. It is a harmonious symphony of textures and savory flavors that captures the relaxed, generous spirit of the islands in every bite.
🥗 Ingredients
The Beef Patties
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Kosher Salt and Black Pepper (be generous with the pepper)
The Umami Gravy
- 2 cups Beef Broth (low sodium preferred)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 teaspoons Soy Sauce (adds deep color and salt)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Ketchup (the secret for a hint of sweetness and acidity)
The Foundation and Toppings
- 4 cups White Rice (cooked, preferably short-grain Calrose)
- 4 pieces Large Eggs (fresh, for the perfect runny yolk)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Neutral Oil (for frying the eggs)
👨🍳 Instructions
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1
In a large bowl, gently combine the ground beef, 1 tablespoon Worcestershire sauce, garlic powder, and onion powder. Do not overwork the meat, as this leads to tough patties.
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2
Divide the meat into four equal portions and shape them into patties about 3/4-inch thick. Use your thumb to make a slight indentation in the center of each to prevent bulging during cooking.
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3
Season both sides of the patties generously with kosher salt and cracked black pepper.
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4
Heat a large cast-iron skillet over medium-high heat. Once shimmering, add the patties and sear for 4-5 minutes per side until a deep brown crust forms and they reach your desired doneness (medium is recommended). Remove patties and set aside on a plate to rest.
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5
In the same skillet, lower the heat to medium. If there is excessive grease, pour off all but 1 tablespoon. Add the butter and let it melt until foamy.
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6
Whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden-brown color and smells nutty.
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7
Slowly pour in the beef broth a little at a time, whisking vigorously to ensure there are no lumps.
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8
Stir in the soy sauce, Worcestershire sauce, and ketchup. Simmer the gravy for 5-7 minutes until it thickens enough to coat the back of a spoon.
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9
Taste the gravy and adjust seasoning with salt and pepper if needed. Keep the gravy on low heat while you prepare the eggs.
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10
In a separate non-stick skillet, heat the neutral oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny (sunny-side up), about 3 minutes.
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11
To assemble, place two scoops of warm white rice in each bowl. Top the rice with a beef patty.
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12
Ladle a generous amount of the hot brown gravy over the beef and rice, allowing it to pool slightly at the bottom.
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13
Carefully place one fried egg on top of each patty and garnish with a flourish of sliced green onions. Serve immediately while piping hot.
💡 Chef's Tips
For the most authentic experience, use short-grain or medium-grain 'sticky' rice rather than long-grain basmati. Avoid over-mixing the beef; handle it just enough to form the shape to keep the texture tender and airy. If your gravy gets too thick, simply whisk in an extra splash of beef broth or water to loosen it up. For an extra crispy egg white with a runny yolk, use slightly more oil and turn the heat up to medium-high for the first 30 seconds. Always rest your beef patties for at least 3 minutes before assembling to ensure the juices stay inside the meat.
🍽️ Serving Suggestions
Serve with a side of Hawaiian Macaroni Salad for the ultimate traditional plate lunch experience. Pair with a chilled POG juice (Passion fruit, Orange, Guava) or a cold lager to cut through the richness. A side of pickled ginger or kimchi provides a bright, acidic contrast to the savory gravy. For a spicy kick, serve with a bottle of Hawaiian chili pepper water or Sriracha on the side.